Dutch Pannenkoeken with Caramelized Apples & Cinnamon

Step 1

Whisk flour and salt in a large bowl. Make a well in the center.

Step 2

Crack eggs into the well. Pour milk around them. Whisk until smooth and thin, like heavy cream.

Step 3

Melt 1 tbsp butter and stir into batter. Let rest 15 minutes at room temperature.

Step 4

Melt 2 tbsp butter in a large skillet over medium. Add apple slices in a single layer.

Step 5

Sprinkle sugar and cinnamon over apples. Cook 8 minutes without stirring until golden at edges.

Step 6

Flip apples in batches. Cook 4 minutes until the second side browns and caramelizes.

Step 7

Drizzle lemon juice over apples. Stir gently for 30 seconds to coat. Transfer to a plate.

Step 8

Heat a 10-inch nonstick skillet or crepe pan over medium-high until a drop of water sizzles, ~1 minute.

Step 9

Add 0.5 tbsp butter. Tilt pan to coat evenly. Pour in 1/4 cup batter, immediately tilting to spread thin.

Step 10

Cook 60 seconds until the bottom is speckled light golden. Flip carefully with a thin spatula.

Step 11

Cook the second side 30 seconds until set but still tender. Slide onto a plate.

Step 12

Repeat with remaining batter (makes 8–10 pannenkoeken). Brush skillet with butter between batches.

Step 13

Stack warm pannenkoeken on a serving platter. Top with caramelized apples.

Step 14

Dust with powdered sugar and lemon zest. Serve immediately while still warm.